Effects of falling number sample weight on prediction of α-amylase activity

Cereal Chemistry

Volumn 78, Issue 4, 2001, Pages 485-487

  Finney, P L ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE ACTIVITY; COEFFICIENTS OF VARIATIONS; LEVEL 2; NUMBER VALUES; REPRODUCIBILITIES; SAMPLES WEIGHT; TEST TIME; WHEAT FLOURS;

AMYLASES;

AMYLASE;

ACCURACY; ARTICLE; ENZYME ACTIVITY; FLOUR; NONHUMAN; REPRODUCIBILITY; WEIGHT; WHEAT;

TRITICUM AESTIVUM;

EID: 0034959415     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.4.485     Document Type: Article

References (11)

1. Effect of wheat variety on the relationship between falling numbers and α-amylase activity
2. The sprouted wheat problem: The search for a solution
3. Estimation and control of experimental error in the falling number test
4. A rapid method for determination of α-amylase activity
5. Note on a simplified rapid method for determining α-amylase activity
6. A note on varietal and environmental variations in falling number values of flour
7. Tube dimensions as a significant variable in the falling number test
8. Application of the falling number method for evaluating α-amylase activity
9. A note on the relation of sample size to Hagberg falling number values
10. Experimental milling of soft wheat cultivars and breeding lines